Culinary Lead (Sur La Table)
On-siteMcLean, Virginia, United States
Job Summary
Lead the recruitment, training, and ongoing development of a high-performing culinary team while coaching associates to exceed performance expectations and uphold a positive culture. Represent the brand by creating memorable cooking class experiences that drive foot traffic, sales growth, and customer loyalty through educational engagement. Analyze daily key performance metrics to optimize store performance, ensure compliance with food safety standards and alcohol regulations, and maintain accurate inventory levels. Teach 3-4 classes weekly with flexible scheduling including nights, weekends, and holidays, while modeling and enforcing all store policies and standard operating procedures.
Required Qualifications
- Must be 21 years of age or older at the time of employment
- 1-2 years of progressively responsible kitchen management experience
- Valid Food Manager Certification
- Excellent communication, problem-solving, and decision-making abilities
- Ability to communicate verbally and work cooperatively with associates and customers
- Ability to remain standing for up to 4 hours at a time
- Ability to move about the store coaching and directing associates and/or class participants while selling to customers
- The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose
- Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor
- Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques
- Ability to lift and/or move merchandise weighing up to 50 lbs
- Ability to ascend/descend ladders to retrieve and/or move merchandise
- Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work
- Workweeks are expected to be between 20 and 25 hours with the ability to have a flexible schedule, including nights, weekends, and holidays
- Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 3-4 classes are taught per week
- Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne
Desired Qualifications
- A degree in culinary arts is preferred; however, candidates with extensive culinary experience and demonstrated technical proficiency will be considered in lieu of formal education
- Passion for community engagement and providing exceptional customer experiences
- Proficiency in Microsoft Office Suite and retail systems preferred
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